Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

BUSTOS A G; GEREZ C L; MOHTAR MOHTAR, L.; PAZ ZANINI V. I.; NAZARENO M.A.; TARANTO M.P.; ITURRIAGA, L.

FOOD TECHNOLOGY AND BIOTECHNOLOGY

FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY

Lugar: Zagreb; Año: 2017 vol. 55 p. 381 - 389

1330-9862

In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salviahispanica L.) dough and selected on the basis of the kinetics of acidifi cation and proteolyticactivity. Strain no. C8, identifi ed as Lactobacillus plantarum C8, was selected and used as start erto obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions(lactic, acetic and phenyl lactic acids to 12.3 g, 1.0 g and 23.8 μg per kg of dough respectively),and antioxidant activities, which increased by approx. 33?40 % compared to unfermentedchia fl our dough. In addition, total phenolic content increased 25 % and its compositionwas strongly modifi ed aft er 24 h of fermentation by L. plantarum C8. Chlorogenic acid wasonly found in the fermented dough (2.5 mg/g), while ferulic acid was detected from the beginningof fermentation, being 32 % higher in chia sourdough (5.6 mg/g). The use of fermentedchia sourdough improved the overall characteristics of white bread, includingphysical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25% on average), compared to the white bread. These results indicate that the use of chia sourdoughcould be a promising alternative to improve the technological and antioxidant propertiesof wheat bread. In addition, this work has shown, for the fi rst time, that